Black Bean & Couscous Salad (Thanks Rachelle!)

Black Bean and Couscous Salad (excellent with fish)

1 cup uncooked couscous (found in ethnic sections or pasta section) 

1 1/4 cup chicken broth

3 tbsp olive oil

2 tbsp fresh lime juice

1 tsp red wine vinegar

1/2 tsp cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped cilantro

1 cup corn (summer crisp is the best)

2 (15 oz) cans black beans

salt and pepper to taste

Preparation:

Bring chicken broth to a boil and stir in the couscous.  Cover the pot and remove from heat.  Let stand for 5 minutes.  Rinse beans until the water runs clear.  Shake them until the water is out of the colander and set aside.  In a large bowl (one that has a lid works best), which together the olive oil, lime juice, vinegar, and cumin.  Add green onions, red pepper, cilantro, corn, and beans.  Toss to coat.  Fluff the couscous well, breaking up any clumps.  Add to the large bowl of veggies and dressing.  Mix well and season the mix with salt and pepper to taste.  Refrigerate until ready to serve, but overnight is best.